Aubergine & chickpea curry
- 1 large onion, chopped
- 1 tbsp sunflower oil
- 2 aubergines
- 200g green beans
- 100g carrots, sliced
- 570g jar Asda Balti Curry Sauce
- 400g can chickpeas, drained and rinsed
- 2 tbsp fresh coriander
- Asda Naan Bread, to serve
Cook the onion in the oil until soft but not coloured.
Cut the aubergines into cubes. Add to the pan and cook over a very low heat, stirring gently for 2-3 minutes.
Add the green beans, carrots and the jar of curry sauce. Bring to the boil, cover and simmer for 10 minutes.
Pour in the chickpeas and simmer for another 10 minutes.
Sprinkle with the fresh coriander and serve with naan bread.